Stone Soup with Rice Noodles Recipe
Ingredients
| Dried black mushrooms | 4 | |
| Marinade | ||
| 1 tablespoon Shao Hsing wine or dry sherry | ||
| Cornstarch | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 2 chicken breast halves, skinned, boned, and thinly sliced | ||
| Water | 8 1/2 Cup (16 tbs) | |
| 8 ounces dried rice stick noodles, broken in half | ||
| Chicken broth | 3 1/2 Cup (16 tbs) | |
| Vegetable oil | 2 Tablespoon | |
| Garlic | 1/2 Teaspoon, minced | |
| 1/2 small zucchini or crookneck squash, cut into matchstick pieces | ||
| 1 small carrot, cut into matchstick pieces | ||
| Soy sauce | 1 Tablespoon | |
| Sesame oil | 3/4 Teaspoon | |
| 1 teaspoon cornstarch mixed with 2 teaspoons water | ||
| Chili oil to taste | ||
| Slivered green onion for garnish | ||
| Enoki mushrooms for garnish | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Soak mushrooms in warm water to cover for 30 minutes; drain.
Cut off and discard stems and thinly slice caps.
Combine marinade ingredients in a bowl.
Add chicken and stir to coat.
Set aside for 30 minutes.
Bring 8 cups of the water to a boil in a large pot.
Add rice stick noodles, stirring to separate strands.
When water returns to a boil, add the remaining 1/2 cup water.
Return to boil again and cook, stirring occasionally, for 1 1/2 minutes or until noodles are tender but firm to the bite.
Pour into colander and drain well.
Divide noodles equally among 4 soup bowls.
Set aside.
In a large pot, bring 3 cups of the chicken broth to a boil over medium-high heat.
Add salt and pepper.
Reduce heat to medium-low.
Let simmer.
Place a wok or wide frying pan over high heat until hot.
Add 1 1/2 tablespoons of the vegetable oil, swirling to coat sides.
Add chicken and stir-fry for 1 1/2 minutes or until opaque.
Remove chicken.
Heat the remaining 1/2 tablespoon vegetable oil in wok until hot.
Add mushrooms, garlic, zucchini, carrot, and the remaining 1/2 cup chicken broth.
Cover and cook for 2 minutes or until zucchini and carrot are crisp-tender.
Return chicken to wok.
Stir in soy sauce and sesame oil.
Add cornstarch solution and cook, stirring, until sauce boils and thickens.
Spoon chicken mixture over noodles in soup bowls; ladle broth over all.
Season with chili oil and sprinkle with green onion and enoki mushrooms.
Cut off and discard stems and thinly slice caps.
Combine marinade ingredients in a bowl.
Add chicken and stir to coat.
Set aside for 30 minutes.
Bring 8 cups of the water to a boil in a large pot.
Add rice stick noodles, stirring to separate strands.
When water returns to a boil, add the remaining 1/2 cup water.
Return to boil again and cook, stirring occasionally, for 1 1/2 minutes or until noodles are tender but firm to the bite.
Pour into colander and drain well.
Divide noodles equally among 4 soup bowls.
Set aside.
In a large pot, bring 3 cups of the chicken broth to a boil over medium-high heat.
Add salt and pepper.
Reduce heat to medium-low.
Let simmer.
Place a wok or wide frying pan over high heat until hot.
Add 1 1/2 tablespoons of the vegetable oil, swirling to coat sides.
Add chicken and stir-fry for 1 1/2 minutes or until opaque.
Remove chicken.
Heat the remaining 1/2 tablespoon vegetable oil in wok until hot.
Add mushrooms, garlic, zucchini, carrot, and the remaining 1/2 cup chicken broth.
Cover and cook for 2 minutes or until zucchini and carrot are crisp-tender.
Return chicken to wok.
Stir in soy sauce and sesame oil.
Add cornstarch solution and cook, stirring, until sauce boils and thickens.
Spoon chicken mixture over noodles in soup bowls; ladle broth over all.
Season with chili oil and sprinkle with green onion and enoki mushrooms.
Chef
